紫花松果菊挥发油的油脂抗氧化作用研究

Study on the antioxidant effect of volatile oil of Echinacea purpurea L.on edible oils

摘要: 以过氧化值、酸值及TBA值为指标,以菜籽油和猪油为介质,并与人工合成抗氧化剂BHT和BHA进行对照,研究了紫花松果菊挥发油对菜籽油和猪油的抗氧化性能。结果表明:在所研究的浓度范围内,紫花松果菊挥发油对菜籽油和猪油均具有一定的抗氧化作用,且具有剂量效应关系。其中,添加量为2g/kg的紫花松果菊挥发油对菜籽油的抗氧化效果较为明显,几乎等效于0.2g/kgBHT和BHA的抗氧化作用。紫花松果菊挥发油对猪油的抗氧化效果则不及对菜籽油的抗氧化效果明显。

Abstract: Peroxide value, acid value and TBA value as indexes, rapeseed oil and lard as mediums, compared with the synthetic antioxidants BHT and BHA, the antioxidant effect of volatile oil of Echinacea purpurea L.on rapeseed oil and lard was studied.The results showed that within the scope of the study, the antioxidant effect of volatile oil of Echinacea purpurea L.on rapeseed oil and lard were existed and were enhanced with the increasing amout.The antioxidant effect was obvious on rapeseed oil with the addition of 2g/kg volatile oil of Echinacea purpurea L, and the influence was almost equivalent to 0.2g/kg BHT and BHA.The antioxidant effect of volatile oil of Echinacea purpurea L.on lard was less than rapeseed oil.